"Basic Recipe for Creamed Vegetable Soups"

Deliciously Different !

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Serves 4


  • 3 tbs. butter

  • 4 tbs. flour

  • 2 cups milk

  • 1 tbs. salt

  • 1 cup cooked vegetable (potato or pumpkin or carrots or spinach or tomato or asparagus)


Melt butter. Add blended flour, milk and salt and cook over low heat or double boiler until liquid begins to bubble and thiken. Add vegetable and cook for a further 2 or 3 minutes.

Potato Soup:

Use one cup cooked potatoes or puree.

Pumpkin Soup:

Use 1 cup diced pumpkin or puree.

Carrot Soup:

Use 1 cup diced carrots or puree.

Spinach or Saltwort Soup:

Use 1 cup raw spinach or saltwort. Blend raw vegetables with the milk.

Tomato Soup:

Use 1 cup of tomato pulp or juice. Heat tomato first making sure the soup does not boil or it will separate.

Asparagus Soup:

Add 1 cup of finely chopped asparagus and 1/4 cup of asparagus liquid.

Beet Soup:

Add 1 cup diced cooked beets or puree.

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